When I bought the pumpkin to make those pumpkin cookies last week, obviously, I had some leftover pumpkin (especially since I’d bought the bigger-sized can, what with it being less per ounce).
So I made these salted chocolate chip pumpkin cookies. We ate them all.
There was still more pumpkin.
So I made three mini loaves of this chocolate chip pumpkin bread.
Still more pumpkin? Yes. Obviously.
I made another batch of pumpkin bread. We ate that one too.
I like pumpkin bread, actually, since pumpkin gives baked goods the texture I want from bread. But my favorite part of any quick bread is a nice crisp top to go with the soft interior. And that can be hard to achieve with pumpkin which, as I’ve discussed at way too much length before, wants to make all baked goods soft.
(Semi-related. We invited some friends over for dinner last week, and when she asked what she could bring, I suggested dessert. I’m pretty sure I super stressed her out about what she could bring that we’d like.
I promise, if you bring food over, unless it’s downright DISGUSTING, I’ll eat it. I like basically all food. I’m only picky about what I make, and making it as close to my idea of perfection as I can. Even bring me a cake-y pumpkin cookie, and I’ll probably eat
one two. (For the record, Belize didn’t bring cake-y pumpkin cookies. She brought a frozen mint Oreo pie and we all had seconds. And not just to be polite)).
Anyway, this bread is ideal. One bowl, crunchy top with a very soft but not gooey middle, and plenty of chocolate chips. And white chocolate chips, which I don’t even usually like, but. . . stick them with pumpkin? Two wrongs make a right.
Black and White Chocolate Chip Pumpkin Bread
(adapted from Williams-Sonoma Muffins)
Makes 1 standard-size loaf or 3 mini-loaves
1 1/2 cups granulated sugar
1 cup pumpkin puree
1/2 cup vegetable or canola oil
1 3/4 cups flour (I use white-wheat)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease one 9×5 loaf pan (or 3 mini-loaf pans) and set aside.
In a large mixing bowl, whisk together sugar, pumpkin, eggs, and oil until smooth.
Add the flour, soda, baking powder, salt, cinnamon, cloves, and nutmeg and whisk just until combined. Fold in chocolate chips.
Pour into greased pan(s) and bake until the top is browned and a toothpick comes out clean (about 40-45 minutes for mini loaves, 60-70 minutes for a standard-size loaf).